I think mint and chocolate together has to be one of the greatest partnerships of all time. Could be slightly exaggerated but it is very yummy! These Choc mint cookies are so yummy with a great crumb. They are crunchy on the outside and chewy in the middle, oh and loaded with Choc chips. So what’s not to love? Half the flour in this recipe is buckwheat which slightly lessons the guilt factor…..only slightly. These were a hit, hope they go down just as well at your house too! 😀
These cookies can be made dairy free also! Just make sure your chocolate chips are dairy free….perhaps cacao nibs? Yummy😍
1 & 1/2 cups plain GF flour
1 cup buckwheat flour
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup oil of your choice
1 tsp vanilla extract
1 tsp peppermint essence
about 1 cup chocolate chips (200g)
How To Do It:
Preheat your oven to 180c then line 2 cookie trays with baking paper. Sift in the flours to a large bowl then add in the sugars and the Choc chips. In a jug whisk up the eggs and add in the oil, peppermint and vanilla. Add this wet mix into your large bowl with the flours. This makes a stiff dough so try to avoid the temptation to add extra liquid. You should be able to roll small spoonfuls of the dough in your hands, to place on the baking trays. Once in place you can press the raw cookie with a fork to spread it out a little. The cookies don’t really spread when baking so you can bunch them up on the tray.
Bake for about ten minutes or until golden brown. I got about 25 cookies out of this batch.
Enjoy Sarah 😉